Lamb Bolognese Sauce
If you’re looking for the most perfect Sunday night dinner, look no further! This lamb bolognese sauce is currently my favorite food ever, but especially for a cozy dinner in with my loved ones. It’s a great meal that you can let simmer on your stove for hours and serve when you’re ready with some freshly cooked pasta. The sauce is dairy-free, but you wouldn’t know it since it’s so creamy and delicious. Definitely try this one out!
Lamb Bolognese
5
servings15
minutes1
hour30
minutesIf you’re looking for the most perfect Sunday night dinner, look no further! This lamb bolognese sauce is currently my favorite food ever, but especially for a cozy dinner in with my loved ones. It’s a great meal that you can let simmer on your stove for hours and serve when you’re ready with some freshly cooked pasta. The sauce is grain-free and dairy-free, but you wouldn’t know it since it’s so creamy and delicious. Definitely try this one out!
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Ingredients
1 tablespoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes, optional
2 tablespoons olive oil
1 pound 85% lean ground lamb
1 large yellow onion, finely chopped (about 1 1/2 cups)
2 large carrots, finely chopped (about 1 cup)
2 celery stalks, finely chopped (about 1 cup)
4 garlic cloves, minced
1/2 cup tomato paste
1 cup low-sodium beef broth or dry red wine
28 ounce can crushed tomatoes
5 fresh thyme sprigs, tied together with kitchen twine
3/4 cup canned full-fat coconut milk (about half of a well-shaken 13.5-ounce can)
1 pound brown rice tagliatelle pasta (or rice and corn based pasta or regular pasta)
1/4 cup finely chopped fresh parsley
Directions
- Mix together the salt, black pepper, oregano, and red pepper flakes, if desired, in a small bowl. Set aside.
- Heat the oil in a deep skillet or large pot over medium heat until shimmering. Add the ground lamb and cook, breaking up the large chunks with a spatula, until browned, about 8 minutes.
- Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir in the spice mixture and cook until fragrant, about 2 minutes. Add the tomato paste and cook, stirring occasionally, until caramelized, about 5 minutes.
- Pour in the broth and crushed tomatoes and mix well. Submerge the thyme sprigs in the sauce. Reduce the heat to low, cover, and simmer, stirring every 15 minutes, to prevent scorching, until thickened, about 45 minutes. Season with salt to taste.
- Reduce the heat to low, discard the thyme sprigs, and stir in the coconut milk. Cover and simmer until the sauce is slightly thickened and warm, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions.
- To serve, spoon the pasta into four shallow bowls. Top each with ½ cup of sauce and garnish with chopped parsley.
Notes
- Slow Cooker Instructions: add all ingredients except for the coconut milk, pasta, and rice to a 6-quart slow cooker. Cook on low for 8 hours or high for 5 hours, then mix and stir in the coconut milk. Serve with cooked pasta and parsely on top.
- Protein: Traditionally, Bolognese is made with a mix of ground beef and pork. If that’s more up your alley, feel free to use it instead of the ground lamb.
- Store It: Refrigerate the sauce in a sealed container for up to 4 days, or freeze for up to 3 months.
- Reheat It: From the refrigerator, microwave the sauce until warm, 2 to 3 minutes, then serve over cooked pasta. (Alternatively, return the sauce to a pot over medium heat and bring to a simmer until warm, then serve over cooked pasta.) From the freezer, thaw the sauce in the refrigerator for at least 8 hours, then microwave in 30-second increments until warm or return to a pot over medium heat until warm and serve over cooked pasta.
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This was such an easy, comforting, nutritious sauce! I have tons of leftover and can’t wait to eat it with some veggies. Love your recipes, Jenn!!
I’m so glad you liked it Lauren! The leftovers freeze well too!
This was excellent! I used the red wine instead of the broth, and only had dried thyme instead of fresh, but otherwise made it as written. I was skeptical that the seasoning would be off because the salt & pepper were added in after the lamb was cooked but it was perfectly balanced. Next time I will probably use the whole can of coconut milk only so I don’t waste the leftover amount from the can if I forget it’s in the fridge. This is a definite keeper. Great job!
I’m so glad you liked it Nancy! Thanks for trusting the process and can’t go wrong with some extra coconut milk!
This recipe is now in my monthly rotation!!! It’s so flavorful and easy to make. I have also tried with with ground pork and beef. I always store a small portion to side to put it in the freezer. I loving having meals already made for a crazy week.
Do you need to brown meat using the slow cooker method?
Can you please provide slow cooker instructions?
Where are the slow cooker instructions?
This recipe is so flavorful. I’m making for the 4th time in as many weeks.
I substitute wild boar (Wild Fork always has in stock) for lamb and use red wine. Best bolognese ever! It’s becoming a staple in our home.
Thank you Jenn!
BTW… loving your cookbook!